Slow-Fire Bbq Chicken: How Long To Grill Perfection?

how long to bbq chicken in slow fire

Cooking chicken on a barbecue is a delicate art. It's easy to mess up by undercooking or over-charring, but when done well, it's one of the most forgiving meats to smoke. The key is to moderate your heat and remember that barbecue is slow and low, while grilling is hot and fast.

The time it takes to barbecue chicken depends on the size of the chicken pieces and the temperature of the grill. The more bones a piece of chicken has, the longer it will take to cook. Bone-in chicken breast, for example, will take 30 to 40 minutes over indirect medium heat (350 °F). A whole chicken will take 1 1/2 to 2 hours over indirect medium heat (350 °F).

If you're using a charcoal grill, a small fire is best, so don't use too much charcoal. Stabilise the temperature at 275 °F and wait for clean smoke. If you're using a gas grill, turn the fire as low as you can.

Characteristics Values
Chicken type Boneless, skinless chicken breasts
Cooking time 2.5 hours on high or 4-5 hours on low
Temperature 200°-225°F
BBQ sauce Any type

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Chicken breasts, boneless and skinless, take 12-15 minutes on medium direct heat

When it comes to barbecuing chicken, it's important to remember that chicken takes longer to cook than other barbecue classics like hot dogs and hamburgers. It also prefers lower cooking temperatures, so it's easy to mess up by under-cooking or over-charring. The key to barbecuing chicken is to moderate the heat.

The perfect barbecue chicken will have a beautiful golden-brown colour. To check if it's cooked, insert a meat thermometer—the internal temperature should be 165°F (75°C). If you don't have a thermometer, you can cut into the thickest part of the meat and check that the juices are running clear. Remember, clear juices are not a completely reliable indicator of doneness, as this can vary depending on the age of the bird.

If you're barbecuing a whole chicken, spatchcocking it will reduce the cooking time significantly. This technique involves removing the backbone and flattening the bird, which allows heat to penetrate all parts of the chicken more easily.

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Chicken breasts, bone-in and skin-on, take 25 minutes

Grilling chicken breasts that are bone-in and skin-on will take about 25 minutes. To achieve the perfect texture and moisture, there are a few things to keep in mind.

Firstly, the size of the chicken piece matters, with larger or thicker pieces taking longer to cook. Bone content also plays a role, as the more bones a piece of chicken has, the longer it will take. Therefore, bone-in chicken breasts will take longer to cook than boneless ones.

Secondly, the temperature of your BBQ is crucial. A lower temperature will require more time, so if you're cooking at a lower heat setting, be prepared to add some time. For bone-in chicken breasts, a temperature of 350 °F is recommended, and they should be cooked over indirect medium heat for the first half of the cooking process, and then finished on direct heat.

It is also important to note that you should turn the chicken breasts every 5 minutes to prevent burning. Additionally, if you are using a marinade or adding sauce, this may affect the cooking time, so adjust accordingly.

Finally, to ensure your chicken is cooked perfectly, it is highly recommended to use a quality digital, instant-read thermometer. The minimum safe internal temperature for chicken is 165 °F, but for legs and thighs, it is recommended to cook them to a higher temperature for better taste and tenderness.

By following these guidelines, you can achieve perfectly grilled, juicy, and safe-to-eat chicken breasts with a bone-in and skin-on preparation in about 25 minutes.

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Chicken wings take 18-25 minutes

Chicken wings are a great choice for a barbecue, but it's easy to mess up by under-cooking or over-charring. The key to getting it right is to moderate the heat. You can do this by setting the coals of the grill all on one side so you have a cool spot, or by putting the chicken on the top rack of the grill, farther away from the heat. If you have a gas grill, simply turn the heat to low. Slow and steady makes the best BBQ chicken.

Once you have a good sear on one side, turn the chicken pieces over and move them to the cooler side of the grill. If you're using a gas grill, maintain the flame on only one side and move the chicken pieces to the cooler side, not directly over the flame. Reduce the temperature to low or medium-low (between 250°F and 275°F, no more than 300°F).

Cover the grill and cook undisturbed for 20 to 30 minutes. Then, turn the chicken pieces over and baste them with your favourite barbecue sauce. Cover the grill again and cook for another 15 to 20 minutes.

Repeat the process of turning, basting, covering, and cooking for another 10 to 30 minutes. The timing will depend on your grill set-up, the size of your chicken pieces, and how cold they are to start with. The goal is to maintain a low enough grill temperature so that the chicken cooks slowly.

The chicken is done when the internal temperature reaches 165°F. If you don't have a thermometer, you can insert the tip of a knife into the middle of the thickest piece—if the juices run clear, the chicken is done. If the chicken isn't done, turn the pieces over and continue to cook at a low temperature.

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Chicken thighs and drumsticks take at least 40 minutes

When cooking chicken thighs and drumsticks on a slow fire, it is important to maintain a low temperature between 250°F and 300°F. The lower the temperature, the more time is needed to cook the chicken thoroughly. It is also crucial to ensure even cooking by rotating the grate or rearranging the chicken pieces every 15 minutes.

One recommended method for cooking chicken thighs and drumsticks is to use indirect heat for 30 minutes, followed by direct heat for the last 10 minutes to brown them. This two-step process ensures that the chicken is cooked through while also achieving a desirable colour and texture.

Another factor to consider is the number of bones in the chicken pieces. The more bones a piece of chicken has, the longer it will take to cook. Therefore, drumsticks and thighs, with their larger bones, will require a longer cooking time compared to other parts of the chicken.

Additionally, it is worth noting that the weight and thickness of the chicken can also impact the cooking time. Thicker pieces of meat will take longer to cook as it takes more time for heat energy to transfer and penetrate the meat.

When cooking chicken thighs and drumsticks on a slow fire, it is advisable to use a meat thermometer to ensure the chicken is cooked to the recommended internal temperature. The safe internal temperature for chicken is 165 °F, but for optimal taste and tenderness, dark meat like thighs and drumsticks should be cooked to 180 °F to 190 °F.

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A whole chicken takes 105-150 minutes

The ideal temperature range for your grill is 200–300 °F (93–149 °C). You can also cook the chicken upright, following a beer can chicken recipe, or on its back. However, if you spatchcock the chicken, you can significantly reduce the cooking time. Spatchcocking involves removing the chicken's backbone and flattening it, allowing heat to reach all parts of the bird more easily. This method can reduce cooking time to just 30 to 40 minutes.

To ensure your chicken is cooked properly, use a meat thermometer to check that the internal temperature of the chicken reaches at least 165 °F (75 °C) in all areas for safety. For the best results, aim for a temperature of 185 °F (85 °C) in the thighs for tenderness.

Frequently asked questions

This depends on the size of the chicken pieces and the temperature of the grill. Bone-in chicken breast (10-12 oz) will take 30-40 minutes over indirect medium heat (350 °F). A whole chicken (3.5-4.5 lbs) will take 1.5-2 hours over indirect medium heat (350 °F).

The minimum safe internal temperature for chicken is 165 °F (75 °C). However, for legs and thighs, it is recommended to cook them to a higher temperature for better taste and tenderness.

It is best to moderate the heat and use a combination of direct and indirect heat. For charcoal grills, place the coals on one side to create a cool spot. For gas grills, turn the heat to low. This allows for slow and steady cooking, which is best for BBQ chicken.

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